Serves: about 15 cookies
1 cup glutenfree rolled oats or steel-cut oats
1-1/2 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal (ground fresh)
1⁄2 teaspoon salt
3⁄4 cups coarsely chopped pecans
1⁄2 cup dried blueberries OR cranberries
3 very ripe bananas, mashed
1⁄4 cup coconut oil, warm enough to be liquid 1 tablespoon local honey
1 teaspoon vanilla extract
Cooking spray (or oil that tolerates high heat like coconut or avocado oil)
*Ingredients should be organic when possible
- Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, honey, and vanilla until well combined.
- Shape 2 tablespoons of mixture into circles on a baking sheet coated with cooking spray or oil. Continue with remaining mixture.
- Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.